Lasagna made with spring roll wrappers
■ Ingredients (for 2-3 people) ■
150g ground beef
1/4 onion
100g canned chopped tomatoes
1 tablespoon Worcestershire sauce
1 teaspoon granulated consommé
100g white sauce
6 pieces of spring onion skin
Pizza cheese (as needed)
Parsley (chopped) as needed
■ How to make ■
01
Chop the onion finely.
Put the ground meat into a pot and fry over medium heat until the meat is broken down, then add the chopped onion.
Once the onions have softened, add the can of chopped tomatoes and simmer over medium heat, evaporating the water.
Season with Worcestershire sauce and granulated consommé and turn off the heat.
02
Grease a heat-resistant dish with oil (not included in the recipe) using paper towels, and alternately layer the harumaki skins and white sauce 1 on top.
03
Finally, cover with the spring onion skin and top with pizza cheese.
04
Heat at 200°C for 10 minutes until the cheese is melted.
05
Finally, sprinkle some colorful parsley on top to complete the dish.
■ Key Points ■
- Use spring onion skins instead of lasagna, which gives it a crispy edge and a chewy center.
- By thoroughly removing the moisture from the meat sauce, the lasagna will turn out nice and not watery.
■ Nutritional value ■
Energy: 358kcal / Salt equivalent: 2.7g
■ Accessories used ■
mesh basket
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